We use only four kinds of flour in our bakery: two kinds of whole wheat, rye, and white bread flour, all grown in BC.

There are many varieties of hard red bread flour. We use only Red Fife, a Canadian heritage grain with more flavour and less gluten than a modern hard red wheat.

We also use a yellow wheat known as Khorasan or Kamut. This ancient grain is believed to come from central Asia, and hasn’t been subjected to refinement in the way modern wheat has.

Rye is a historically underrated grain that adds spiciness and depth to any sourdough bread. Usually used in small quantities, it’s in most of the bread we make.

Our white flour is a modern roller-milled bread flour, containing only white endosperm. Because the germ and bran have been removed, federal law requires that certain manufactured nutrients be re-introduced to the flour so that it contains enough nutrition to prevent disease. This is known as enrichment, and is mandatory in almost every nation on Earth.